Grilled Chicken Satay with Spicy Peanut Sauce

4 servings

4 hrs 15 min (mostly marinating)

Thin chicken breast strips marinated in coconut and curry, grilled on skewers, served with a warm spicy peanut sauce.

prepSoak 16 bamboo skewers in cold water
prepPreheat grill to high heat
1/2 cup / 120 ml light coconut milk	Mix marinade, coat chicken, chill 4 hrs	Thread chicken onto skewers, grill 2–3 min per side	Serve with sauce, lime, cilantro & peanuts
1 tablespoon Asian fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
1/2 teaspoon kosher salt
freshly ground black pepper to taste
1 1/4 pounds / 570 g thin-sliced boneless chicken breast cutlets
16 large bamboo skewers (soaked in cold water)
1/3 cup / 80 ml low sodium chicken broth	Whisk peanut sauce, simmer 5 min, cool
2 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce (Tamari for gluten-free)
2 teaspoons honey
1 teaspoon Sriracha chili sauce
1 teaspoon freshly grated ginger
1 small clove garlic, minced
lime wedges (for garnish)
1 tablespoon chopped cilantro (for garnish)
1 tablespoon chopped peanuts (for garnish, optional)

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